1 cup Unsalted Butter, room temperature
7 oz Unsweetened Chocolate, chopped
5 ea Eggs
2 tsp Vanilla Extract
3 ¼ cups Sugar
1 2/3 cups All Purpose Flour
¼ tsp Salt
6 oz. Semisweet Chocolate, chopped
1 cup Pecans, chopped (optional)
Preheat oven to 425ºF.
Lightly spray the Baker’s Edge with nonstick cooking spray.
Place the 7 oz. unsweetened chocolate and butter in a bowl over a pot of lightly simmering water.
The water should not touch the bottom of the bowl.
Stir frequently until chocolate and butter are completely melted.
Set bowl aside.
In an electric mixer fitted with the whisk attachment, beat the eggs, vanilla and sugar on high for 10 minutes.
Reduce speed to low, add melted chocolate/butter mixture, and beat until combined.
Scrape the bowl well.
Next add the salt and flour and beat on low until combined.
Do not over beat.
Remove the bowl from the mixer and fold in the 6 oz of semisweet chocolate pieces and pecans.
Pour the batter into the pan and spread evenly.
Bake for 35 minutes or until a toothpick inserted into the center comes out with moist crumbs.
Cool brownies completely in the pan.
Pairs Well With
This recipe was written for use with an Edge Brownie Pan or a standard 9" x 13" baking pan.
We are not trying to keep secrets. It was simply an accidental copy/paste omission. All the recipes now specifically state:
"This recipe was written for use with an Edge Brownie Pan or a standard 9" x 13" baking pan."
Sorry for any confusion. I am sort of new here. I hope this helps.
It is good to see everyone is really eager to try these out!